Adulteration and Microbiological Quality of Milk (A Review)

Afzal, Asif; Mahmood, Mubarik; Hussaın, Iftikhar; Akhtar, Masood

doi:10.3923/pjn.2011.1195.1202

Cited by 72 publications

(53 citation statements)

References 7 publications

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“…In another study 2.08% milk samples were contaminated with formaldehyde (Ibtisam et al, 2009). It could be agreed that formalin used as preservative of milk to increase the shelf life is not only decreases the nutritive value of milk but also is carcinogenic (Bhatti, 2010;Afzal et al, 2011). Addition of formalin (0.1 or 0.2%) to normal whole milk did not show any significant influence on specific gravity and freezing point of milk.…”

Section: Journal Of Animal Health and Productionmentioning

confidence: 98%

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Surveillance of Milk Adulteration and its Influence on Physico-Chemical Characteristics of Milk in Hyderabad, Pakistan

Memon¹,

Khaskheli²,

Kamboh³

et al. 2018

J. Anim. Health Prod.

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| Present study was carried out to evaluate the common adultrants practiced in market milk at the vicinity of Hyderabad city. In first experiment, a total of 100 unprocesed milk samples (five from each retailer sale points) were collected and examined during the summer season. Market milk was mainly adulterated with water, formalin, cane sugar (CS), skimmed milk powder (SMP), starch and sodium chloride. The water was common adulterants found to be in all the milk samples (100%), followed by formalin (34%), CS (24%), starch (13%), SMP (08%) and sodium chloride (05%). In second experiment, the recovered adultrants (viz., water, starch, SMP, CS, formalin) was used as treatment to record their effects on the physico-chmical charcateristics of normal milk. Significant influence of extraneous water (10 and 20% ) among the treatment was observed on physico-chemical characteristics of milk. Decrease in specific gravity (1.027±0.0003 and 1.024±0.001 respectively) and increase in freezing point(-0.462±0.01 and -0.399±0.01 0 C, respectively) was recorded against their corresponding controls (1.030±0.001 and -0.525±0.01 0 C, respectively) by the addition of extrenous water in milk. Addition of 10% water did not show any significant influence (p> 0.05) on pH value of milk (6.68±0.03), while 20% water had remarkable effect (p<0.05) on it (6.72±0.02) compared to that of whole milk (6.64±0.02). comparable reduction (p<0.05) in TS (total solid) content (13.34±0.28 and 11.15±0.44%) as compared to control milk (15.54±0.35) was observed. Protein, fat and lactose contents were also influenced (p<0.05) by addition of extraneous water to control milk. Addition of 1 and 2% each of starch, SMP and CS to normal milk did not show (p> 0.05) any significant influence on pH values and fat contents of milk, except addition of 2% CS that affected the pH (p<0.05). These results indicate alarming state of milk adulteration in Hyderabad city. As these adultrants significantlty affected the physico-chemical characteristics of milk like specific gravity, total solids content, protein and lactose content of milk.

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Section: Journal Of Animal Health and Productionmentioning

confidence: 98%

“…While, starch in milk was used to increase its viscosity or its profit margin (Tariq, 2001;Afzal et al 2011). Rideout et al (2008) reported that high amount of starch may cause diarrhea due to the effects of undigested starch in colon, and its accumulation in the body may be fatal in diabetic patients.…”

Section: Journal Of Animal Health and Productionmentioning

confidence: 99%

Surveillance of Milk Adulteration and its Influence on Physico-Chemical Characteristics of Milk in Hyderabad, Pakistan

Memon¹,

Khaskheli²,

Kamboh³

et al. 2018

J. Anim. Health Prod.

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“…4 Moreover, adulteration of milk is also done to increase its volume and then starch and other reconstituted milk powders are added to increase its viscosity. 1 Researchers have reported that artificial preservatives such as nitrates, benzoates, sulfites, sorbates, parabens, formaldehyde, BHT, BHA and several others can cause serious health hazards such as hypersensitivity, allergy, asthma, hyperactivity, neurological damage and cancer. 5 Among these preservatives, formaldehyde has repeatedly been used unscrupulously in different foods especially in milk products.…”

Section: Introductionmentioning

confidence: 99%

“…1 As a perishable food, milk is highly susceptible to microbes like psychrotrophic bacteria, coliforms, lactic acid bacteria, as well as yeasts and molds. 2 These microorganisms can deteriorate the quality of milk if milking is carried out under unhygienic conditions.…”

Section: Introductionmentioning

confidence: 99%

“…The other sources that may affect the quality of milk are transportation vehicle and poor storage conditions which result in poor quality of milk in terms of its composition and bacterial quality. 1 Listeria monocytogenes is frequently associated with food borne disease outbreaks that are characterized by widespread distribution and relatively high mortality rates. 3 Many effective and safe measures like pasteurization, ultra-high temperature treatments can be taken to avoid the deterioration of the milk products.…”

Section: Introductionmentioning

confidence: 99%

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Investigation of Formaldehyde Content in Dairy Products Available in Bangladesh by a Validated High Performance Liquid Chromatographic Method

Hossain

Islam

Bhadra

et al. 2017

Dhaka Univ. J. Pharm. Sci

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Highly nutritious dairy products are ingested regularly by all ages of population. Adulteration of dairy products to enhance the inherent stability and acceptability to common consumers by different harmful and toxic ingredients like formalin, an unpermitted preservative, has been a burning issue in Bangladesh over the last few years. The aim of this paper was to analyze the concentration of formaldehyde in dairy products most commonly sold in Bangladeshi markets by a validated reversed phase high performance liquid chromatographic (RP-HPLC) method to reveal the on-going alarming scenario in a scientific way. After pre-derivatization with 2,4-dinitrophenylhydrazine, formaldehyde was detected at 345 nm using a C 18 column with acetonitrile and water (45:55) as mobile phase at a flow rate of 2.0ml/min. The validated method has been applied to 41 marketed dairy products, including pasteurized milk, UHT milk, banana-mango-and chocolate-milk, flavored yoghurt, lassi, buttermilk, and skimmed milk. However, no formaldehyde was detected among the tested dairy products.

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PDF presented work MR20

Suleiman¹

2022

Preprint

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Adulteration and Microbiological Quality of Milk (A Review)

Cited by 72 publications

References 7 publications

Surveillance of Milk Adulteration and its Influence on Physico-Chemical Characteristics of Milk in Hyderabad, Pakistan

Surveillance of Milk Adulteration and its Influence on Physico-Chemical Characteristics of Milk in Hyderabad, Pakistan

Investigation of Formaldehyde Content in Dairy Products Available in Bangladesh by a Validated High Performance Liquid Chromatographic Method

PDF presented work MR20

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